Hi guys! I am so excited to share with you all this recipe for cornbread muffins on Gabriella’s beautiful blog. I absolutely love everything Gabriella is doing here, she is incredible right? Beautiful food, encouragement, and lovely photos. I feel so honored to partner with Her and share my love for whole foods and yummy paleo recipes. I know what you all are thinking… cornbread without corn? Impossible! Well, those were my sentiments when I first started eating paleo, but life isn’t complete without a slab of warm cornbread slathered in honey butter, so something had to change. I have made several different paleo cornbread recipes, experimenting and taste testing, but this one has to be one of my faves! I wanted to make a recipe that was easy and could be served to just one person. This cornbread muffin passed the test with flying colors and will be made over and over again. I shared these muffins with some friends and they were quickly devoured and had great reviews! These cornbread muffins are light and fluffy, while still resembling that original cornbread texture. The inside of these muffins are so moist and perfect with melted butter (or coconut oil). My family had a cornbread recipe that we would make over and over again to serve alongside a bowl of hearty chili and I must admit, I used to miss those days since going paleo, but once I started baking without grains, I no longer miss it at all! Going paleo doesn’t mean that you have to miss out, it just means you have think creatively 🙂
Paleo Cornbread Muffins
Prep Time: 8 mins
Cook Time: 20 mins
Makes: 2 muffins
- ½ cup almond flour
- ¼ cup arrowroot flour
- 2 tablespoons non-hydrogenated palm shortening
- 1 tablespoon coconut sugar
- 1 egg
- ½ teaspoon baking powder
- ¼ teaspoon sea salt
- Preheat the oven to 350 degrees.
- Line a standard muffin tin with two paper liners and fill the rest of the voids with ½ inch of water (to keep the pan from burning).
- Combine all of the ingredients for the muffins in a blender or food processor and blend until the batter is completely smooth.
- Evenly divide the batter between the two paper liners- you can use an ice-cream scoop for this.
- Cook the muffins on 350 degrees for 20 minutes until slightly golden on top.
- Serve with honey butter or jam.
If you aren’t a strict paleo eater like myself, you probably won’t think the muffins taste exactly like cornbread, but they sure are yummy!
About The Author: I am Kaylie, a 20 year old whole foods blogger. I ave fallen in love with the beauty of whole foods and the paleo lifestyle as I walk out of auto-immune health disorders and into vibrant health! Creating healthy paleo dishes is one of my passions and I am thrilled to share this love of holistic health and good food with others. You can read more about Kaylie HERE or connect through Facebook, Pinterest, or Instagram.
Romans 13:1 “Let every soul be subject to the governing authorities. For there is no authority except from God, and the authorities that exist are appointed by God.”
Awhile back when I was home in New England for Christmas break, my mom and I set out for our usual grocery store haul to Whole Foods. While I spend the majority of my time in the produce oil picking out a plethora of fresh greens, herbs, and miscellaneous items such as radish sprouts, fresh ginger, and stalks of lemongrass, I decided to grab a couple containers of plantain chips on my way through to the cash register. I wanted to do something different with them, something unique. While I had my thoughts about making some type of flatbread with them, I first decided to grind them up into a fine powder in the food processor. This trick has been used many times before for plantain chip chicken fingers (as seen here), which then got me thinking about making a seafood version. Battered shrimp was first on my mind, however, I then remembered the freezer full of fish back home and realize that should probably be first on my list, hence fish sticks were born! Of course, I couldn’t serve the fish sticks without some type of sauce, which is why I created a riff on the typical mayo and sour cream based tartar sauce. While it would typically use pickle relish and lemon juice, I decided to keep my variation low in histamine, using chopped cucumber in place of the relish and omitting the citrus altogether. Overall, this recipe is a great way to get more seafood into not only your diet, but also your kids. Though I am no parent, I am an older sister to a picky and loud younger brother that, while he is starting to “mature,” is still rather vocal about what is on his plate. Thankfully, and honestly, to my surprise, he didn’t mind these fish sticks one bit as he dipped them in ketchup and scarfed them right down, proving them to be quite the crowd pleaser.
Baked Fish Sticks with Cucumber Dill Relish
- 1 lb firm white fish
- 1 1/2 ground plantain chips (from 2-3 cups of chips)
- 1 tsp sea salt
- 1/2 cup extra virgin olive oil
- 1 cup minced cucumber
- 1/2 cup finely chopped dill
- 1/2 cup minced green onion
- Make the sauce by whisking 1/4 cup olive oil, minced cucumber, dill, green onion, and 1/2 tsp of sea salt together in a bowl.
- Preheat oven to 400 degrees, line a baking sheet with parchment paper, and place a wire rack on the sheet.
- Grind plantain chips into a fine powder in the food processor and then transfer them to one shallow bowl with remaining 1/2 tsp sea salt, then pour the remaining 1/4 cup of olive oil in a second shallow bowl.
- Cut the white fish into strips, about 1/2 inch thick and 3 inch long, then place in the first bowl, coating with oil, then transferring to the second bowl, mixing around until fully covered in plantain flour, then put on the prepared baking sheet. Repeat with remaining fish.
- Once all of the fish sticks are prepared, place the baking sheet in the oven and allow the sticks to cook for 20-30 minutes depending on how thick your fish is.
- Lastly, remove your fish sticks from the oven, allow to cool slightly, then serve with cucumber dill sauce.
To avoid mixing the olive oil and flour mixture, use one hand to coat the fish sticks in oil, and then your other hand to coat them in the plantain mixture.
The thinner your fish, the faster it will cook in the oven.
Keto variation: use almond flour in place of the plantain flour and use 1 egg in place of the olive oil.
Keto & AIP variation: use ground Pork Dust pork rinds in place of the plantain flour.
Philippians 2:8 “8 And being found in appearance as a man, He humbled Himself and became obedient to the point of death, even the death of the cross.”
Savory glazed carrots was a side dish that I made innumerable times the past quarter of school in the beginning fundamentals class. It was one of the dishes chef had us prepare simply to work on our batonnet knife cut (1/4 x 1/4 x 2-3 inches long). Needless to say, I learned both how to make glazed carrots like the back of my hand, which is why I had to create my own variation to share with you all. Typically, I only like my root vegetables mashed or roasted, however, the glazed carrots started to grow on me, and now I can say, if done right, that they are quite delicious. Optionally, you can cut your vegetables into any uniform shape as desired, such as 1/4 inch thick rounds. The key is to not have them too thick, as this will cause the stock to reduce too quickly without them being cooked all of the way through, leading to burnt (not glazed) vegetables. Though I used a mixture of carrots, rutabaga, and radishes, feel free to use whatever vegetables you have on hand, as I believe parsnips would also be great in this dish.
Sweet Glazed Root Vegetables
- 1 cup of carrots, radish, and rutabaga – cut into 2 inch long, 1/4 inch thick pieces (3 cups total)
- 2 tbsp lard
- 1/2 tsp sea salt
- 1/4 tsp ground sage
- 1/4 tsp dried thyme
- 1 cup chicken stock
- 1 tbsp honey
- Fresh parsley – chopped
- Cut vegetables into uniform pieces and set aside.
- Heat lard in a large skillet over medium heat, then add in vegetables, sprinkle with sea salt, thyme, and sage, stirring around to lightly sweat, about 3-5 minutes,
- Whisk together the chicken stock, honey, and sea salt, then pour it into the large skillet, cover the skillet and bring the mixture to a strong simmer over medium-high heat.
- Cover the skillet and allow to simmer for another 3 minutes until vegetables are just soft.
- Remove the veggies from the pan and set aside, place the skillet back on the heat an reduce the stock until thickened and glaze consistency, then add the root vegetables back in, tossing around to evenly coat.
- Garnish with parsley and serve immediately.
Use a mix of your favorite low-carb vegetables for a ketogenic friendly recipe and swap out honey for your favorite sweetener.
John 10:28-30 “I give them eternal life, and they shall never perish; no one will snatch them out of my hand. My Father, who has given them to me, is greater than all; no one can snatch them out of my Father’s hand. I and the Father are one.”
You can’t go wrong with fudge. You also can’t go wrong with anything titled “salted caramel,” so why not put the two together? Ever since my mother was young, she has been spending the summers up in Cape Cod, MA, which is a tradition that she kept with my brothers and I as well. Downtown, there is the incredibly popular “Candy Manor,” a shop supplying both eager tourists and “yocal locals” alike with everything from penny candy, to truffles, chocolates, and their specialty fudge. You don’t even have to walk into that little shop to smell the overwhelmingly rich smell of fudge. Whether it be peanut butter swirl, marshmallow flush, peppermint, oreo, or cranberry pecan, they have every type of flavor anyone could ever want. Aside from the unforgettable smell, the last memory I have of tasting this fudge dates back to when I was around the age of 10. It is a taste I will never forget and is something that had a large influence on today’s recipe that I created back around the Holidays. Around Thanksgiving, Christmas, and New Years, there are a lot of sweet treats going around. However, because my body is not in a place where it can handle AIP cookies and things of the like, I choose to go for fudge instead. With the combination of Tinstar Food’s brown butter ghee, maca powder, and coconut products, the fudge on its own is naturally sweet. Overall, it is a very versatile recipe. That being said, I would say that the best version is that which contains both coconut oil and ghee, as well as maca powder, which, as a note, is not 100% AIP friendly. Together, these ingredients make for a perfectly decadent fudge. If you want your fudge to have texture, do not puree the shredded coconut into the fudge. On the other hand, if you want a creamy, smooth, melt-in-your-mouth kind of fudge, then go ahead a puree away. All in all, this fudge has a strong resemblance of sweet, salt, and oh so yummy salted caramels, only in a protein packed, fudge form. What could be better? If you are not following the AIP, feel free to add chopped walnuts or pecans.
Salted Caramel Fudge
- 1/4 cup Tinstar Food’s brown butter ghee (or) non-hydrogenated palm shortening for AIP
- 1/4 cup coconut oil
- 1/4 cup Vital Protein’s collagen powder
- 2 tbsp maple sugar (or) stevia for Keto
- 1 1/2 tsp maca powder (omit for AIP)
- 1 1/2 tsp vanilla powder
- 1 tbsp coconut flour
- 1/2 cup shredded unsweetened coconut
- 1/2 tsp sea salt
- In a food processor, puree the first six ingredients together until smooth.
- Next, either pulse in the shredded coconut until broken down (or) mix it in by hand to keep it in shredded form.
- Scoop the mixture into desired candy molds or a standard loaf pan lined with parchment paper, then stick whichever container you use into the freezer to allow the fudge to set.
To make low-FODMAP, omit coconut flour and shredded coconut.
Sprinkle with more sea salt for garnish.
2 Timothy 1:7 “For the Spirit God gave us does not make us timid, but gives us power, love and self-discipline.”
It has been over a year since I posted a sugar cookie recipe, and my, have the times of Paleo flours changed. Last year I had great fun experimenting with different ratios, and came up with the perfect chewy yet crisp sugar cookie that even had an icing free of refined sugar. Since then, tiger nut flour and cassava flour have come to dominate the world of Paleo flours, which is why I decided to make a new recipe utilizing a more readily available flour. Of course, if you do not have mint extract, or you do not care for a minty sugar cookie, I encourage you to simply omit this ingredient and make them a regular, vanilla sugar cookie. Overall, this recipe could not be easier. They have the perfect crumb and because they do not flatten on their own, rolling them out and using cookie cutters to make fun, festive shapes works fantastic. Of course, you cannot have a sugar cookie without something to top it with. I have made various buttercream that do not use refined sugar, however, I wanted to create one more a long the lines of icing that is lighter in texture and easy to spread. All in all, I am thrilled to say I did just that by adding a bit of cassava flour to the mixture, which made for a spreadable icing that freezers great once on the cookies. While it may sound odd to add flour to an icing, the cassava flour acts as what would otherwise be the starch component in a regular powdered sugar. Because maple sugar is typically ground finer than other Paleo friendly, granulated sugars, it works best to make a smooth icing. Overall, the cookies came out fantastic, however, I must admit, my favorite part is the icing. On that note, there are 8 days till Christmas…can you believe it?!
Cassava Flour Iced Sugar Cookies
(Yields 1 1/2-2 dozen)
Sugar Cookie Ingredients
- 1 1/2 cup Otto’s Cassava flour
- 1/2 tsp sea salt
- 1/2 tsp baking soda
- 2/3 cup non-hydrogenated palm shortening
- 1/2 cup maple syrup
- 1 tbsp vanilla extract
- 1/2 cup full fat coconut milk
- 1/2 cup non-hydrogenated palm shortening
- 1 tbsp vanilla powder
- 1/4 cup maple sugar
- 1/4 cup Otto’s cassava flour
- Preheat oven to 350 degrees.
- Beat shortening, maple syrup, and vanilla in a standard mixer or food processor.
- In a separate bowl, whisk together dry ingredients.
- Add the dry to the went and beat until just combined.
- Transfer the dough to a large sheet of parchment paper, use your hands to pat the dough down into a round circle, sprinkle it with flour, and then place another piece of parchment on top of it.
- Use a roller to roll out the dough to 1/4 inch thick, then cut into desired shapes, continuing until all of the dough is used.
- Put the sheet in the oven and allow the cookies to bake for 10-12 minutes until golden brown on the bottom.
- Remove from the oven and allow to cool completely before frosting.
- To make the frosting, puree coconut milk, maple sugar, vanilla, and shortening in a food processor.
- Add in ottos cassava flour 1 tbsp at a time, then allow the mixture to puree for another 5 minutes until smooth.
- Once the cookies have cooled, frost them with the icing and enjoy.
Add 1/3 cup maple sugar for more sweetness to the cookies if desired.
Replace vanilla powder with vanilla extract in the frosting if not on AIP.
For strict AIP coconut milk, make your own or use Natural Value brand.
In order to get the proper constancy of icing, do not stir the coconut cream into the coconut milk before using. Simply scoop out 1/4 cup of both cream and water to make the 1/2 cup measurement.
Alternatively you can use 1/2 cup of pure coconut cream.
I’ve made these into bars in a 8 inch pan, baking for 15 minutes at 350 degrees.
Luke 1:46-47,49 “And Mary said: “My soul glorifies the Lord and my spirit rejoices in God my Savior, for the Mighty One has done great things for me— holy is his name.”
Awhile back, as I walked in the door when returning from a trip down to the tennis courts, I was hit with with a waft of cinnamon. Yet not just any cinnamon, but sweet, maple cinnamon, as my mother was baking off her favorite Paleo granola recipe found in Paleo in 28, a cookbook by Kenzie of Cave Girl in the City. This got my taste buds watering and therefore my mind thinking, and obviously, I simply couldn’t resist making a recipe that made one’s kitchen smell like a sweet, cinnamon wonderland much like my mother’s granola. As the winter months come around, Anti-Grain’s vegetable based flours come into great use, as sweet potato, pumpkin, and butternut squash inevitably go with the flavors of pumpkin pie spice. Simply by the smell, I knew that this coffee cake would easily win over the hearts and mouths of my “official taste testers.” That being said, whenever I bake with vegetables like plantain or sweet potato, in order for the recipe to pass the taste test, the flavor of these ingredients must be undetectable. While I personally don’t mind this, my family and friends are a bit more picky in that they don’t like tasting “dinner in their dessert.” Yet much to my surprise and delight, there was no hint of sweet potato or plantain in this coffee cake, causing it to be scarfed down quickly by those eagerly watching me take photos and waiting to dig in. As for the crumble topping, I believe I may have just stumbled upon the beginnings of a new AIP friendly granola recipe that doesn’t use tiger nuts like my previously posted recipes. All in all, this coffee cake has the perfect, ready texture on the outside, with a moist, decadent center that you cannot help but completely love. Not only that, but it is a recipe sure to make your house smell absolutely amazing!
Sweet Potato Flour Cinnamon Coffee Cake
- 1 cup Anti-Grain sweet potato flour
- 1 tbsp cinnamon
- 1 1/2 tsp grain free baking powder
- 1/4 tsp sea salt
- 1/2 cup pureed green plantain
- 1/2 cup pure maple syrup
- 1/2 cup non-hydrogenated palm shortening
- 1 tsp vanilla extract
- 1 cup unsweetened banana chips
- 1/4 cup Anti-Grain sweet potato flour
- 1 tsp cinnamon
- 1 tbsp maple syrup
- 1/4 cup non-hydrogenated palm shortening
- Dash of sea salt
- Preheat oven to 350 degrees.
- In a food processor, puree plantain, maple syrup, palm shortening, and vanilla extract until smooth.
- Whisk together grain free baking powder, sea salt, and sweet potato flour in a separate bowl, then add to the food processor and puree until just combined.
- Grease a 6×2 inch round cake pan and cut out a piece of parchment paper to fit into the bottom of the pan.
- Evenly scoop the cake batter into the prepared pan.
- To create the topping, pulse the banana chips, cinnamon, sea salt, and sweet potato flour until crumbly, then add in palm shortening and maple syrup, pulsing until a sticky crumble forms.
- Transfer the crumble to the top of the cake batter and lightly press it down.
- Place the cake in the oven to bake for 40-45 minutes, until the cake has pulled away from the sides and the middle is no longer wet when a toothpick is inserted.
Coconut oil can be used in place of the non-hydrogenated palm shortening.
John 10:7, 9-10 “Therefore Jesus said again, “Very truly I tell you, I am the gate for the sheep. I am the gate; whoever enters through me will be saved. They will come in and go out, and find pasture. The thief comes only to steal and kill and destroy; I have come that they may have life, and have it to the full.”